Claim OwnershipThe Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
Subscribed: 15,993Played: 350,488
Subscribe
© Copyright 2024 Minnesota Public Radio
Description
The Splendid Table has always connected people through the common language of food and eating. Now with award-winning food journalist Francis Lam at the helm, we’re bringing forward even more fresh voices and surprising conversations at the intersection of food, people and culture – covering everything from the global appeal of sesame to the impact of Instagram on everyday eating. It’s a food show where everyone is welcome. Produced by American Public Media. Part of the Vox Media Podcast Network
28 Episodes
Reverse
Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThis week, we talk about comfort food around the world. First, Yotam Ottolenghi tells us about his latest book, which is filled with recipes for his favorite comfort foods. He talks about what it is about specific dishes that evoke emotional reactions, from taste to texture to memory like his recipe for “Thousand” Hole Pancake. Yotam’s latest book is Ottolenghi Comfort written with his collaborators Helen Goh, Verena Lochmuller, and Tara Wigley. Then, Luisa Weiss joins us to talk about her deep connection to German food. Growing up between Berlin and the US, she tells us about her favorite hot school lunches, (which are famous in German culture!), “low key dinners” known as abendbrot, and the influences German dishes have gleaned from other countries. Luisa is the author of Classic German Cooking, and she leaves us with her recipe for Käsespätzle, Swabian Noodles with Mountain Cheese and Caramelized Onions.Broadcast dates for this episode:November 8, 2024 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.
When it comes to cooking, do you follow a recipe to a T, or do you do a little improv? This week, we learn a lot about cooking by feel with the star of the Peabody and Emmy-award-winning show A Chef’s Life, Vivian Howard. She talks to Francis about how she “deprogrammed’ herself from precision cooking and started thinking outside of a written recipe. Plus, she sticks around to help answer your cooking questions. Vivian’s latest book is This Will Make It Taste Good. Then, we take advice from the scientist-turned-cook Nik Sharma, author of The Flavor Equation, on how to be intuitive with our food. Broadcast dates for this episode:January 22, 2021 (originally aired)January 28, 2022 (rebroadcast)November 1, 2024 (rebroadcast)When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!Celebrate kitchen companionship with a gift to The Splendid Table today.
Cookbook season is back, and we talk to the authors of some of our favorite picks. We're joined by Carolina Gelen, who talks to us about learning how to cook, her favorite Romanian dishes, and how she comes up with her signature recipes like Butter Beans alla Vodka, a fast, one-pot dish inspired by the famous vodka pasta sauce. Carolina is the author of Pass the Plate: 100 Delicious, Highly Sharable, Everyday Recipes. Then, Sonoko Sakai tells us how to “wafu” our food! Wafu means Japanese in style, and Sonoko takes familiar dishes and adds a little Japanese flair. Check out her recipe for her Pasta with Miso Bolognese Sauce. Sonoko is the author of Wafu Cooking: Everyday Recipes with Japanese Style. Then, Jody Eddy talks to us about the incredible food she found and cooked in religious communities around the world. She walks us through some of her favorite recipes, from condiments and Chicken soup in Tibet to a recipe she learned from a Minnesotan monastery, Honey Glazed Turkey Tinga. Jody's book is Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Space.Broadcast dates for this episode:October 25, 2024 (originally aired)Sign up for our Weeknight Kitchen newsletter here and enter to win one of the incredible cookbooks featured in this episode.Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.
This week, we dedicate the hour to the fabulous Dorie Greenspan. We talk about her start in food, from burning her kitchen down when she was a pre-teen to her love for project baking early in her career and becoming the iconic writer and cookbook author we know today. She shares stories about meeting Julia Child, working alongside high-level pastry chefs, including France’s Pierre Hermé, and her highly- creative process for writing recipes. Dorie is the author of 14 Cookbooks, including the best-selling Baking with Dorie, Everyday Dorie, Dorie’s Cookies, and Around My French Table. Check out our collection of Dorie interviews and recipes here.Broadcast dates for this episode:October 20, 2023 (originally aired)October 18, 2024 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today
This week, we sit down with two chefs at the top of their craft. First, we talk to legendary baker Richard Hart about the inspiration behind his new book, Richard Hart Bread: Intuitive Sourdough Baking. He fills us in on why he thinks that humble bakers are the best bakers, how he really is just a simple “yeast farmer” and he shares his realistic thoughts on how to keep a sourdough starter. Check out his amazing recipe for Rye Wrapped in Fig Leaves. Then, we talk with chef Ashleigh Shanti about her connection to Southern food, from its complex regional histories to the culinary traditions of her beloved Appalachia. She leaves us with her take on a classic green bean recipe, Leather Britches. Ashleigh is the author of Our South: Black Food Through My Lens and owns Asheville’s Good Hot Fish. Broadcast dates for this episode:October 11, 2024 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.
This week, we dive into the new spice trade, its history, and two specific companies' commitment to their farmers and direct trade. First, we talk to Sana Javeri Kadri, founder of Diaspora Co. She talks about her research on what the spice trade should look like today and what inspired her to base her business on the stories of spice farmers worldwide. Check out this recipe for Almond Turmeric Potatoes to put your turmeric to work. Then, we talked to Ethan Frisch, Co-Founder of the direct trade spice company Burlap & Barrel. He walks us through a spice tasting of peppercorns, cinnamon, and cumin for a lesson in evaluating aroma and flavor and a gentle reminder of the qualities we should be thinking about when we buy spices. After hearing the conversation about cinnamon, you'll want to give it a go with this recipe for Cinnamon-Toast Graham Crackers.Broadcast dates for this episode:October 6, 2023 (originally aired)October 4, 2024 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.
This week, we sit down with Evie McGee Colbert to talk about her latest book, co-authored with her husband, Stephen Colbert. She tells us about the dynamics in her family’s kitchen, the joys and challenges of cooking together during the pandemic, Charleston food traditions, and we take a listener question from one special caller! Evie’s latest book with her husband, Stephen Colbert, is Does This Taste Funny?: Recipes our Family Loves. She leaves us with her recipe for Salt and Pepper Wings. Then, we hit the road with musicians Alex Bleeker and Luke Pyenson to talk about their latest book, a collection of essays and interviews with musicians about life and eating on the road. They talk about their most memorable meals while on tour and the deep connection between musicians and food. Alex and Luke are the authors of Taste in Music: Eating on Tour with Indie Musicians. Broadcast dates for this episode:September 27, 2024 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show
This week we’re sharing an episode of Food Network Obsessed, the official podcast of Food Network. On each episode, host Jaymee Sire welcomes your favorite chefs, food influencers and Food Network personalities to talk about how they started their food careers, who inspires them and what it’s like to cook on Food Network. On this episode, Jaymee is joined by Food Network Star winner and Outrageous Pumpkins personality, Damaris Phillips. She talks about her Kentucky upbringing in a family of home-chefs, the labor-of-love attitude at the heart of Southern hospitality, and introduces us to the iconic food and fanfare of the Kentucky Derby: the masks, the bourbon, everything! Plus, get inside details about how she developed her close friendship with her Food Network Star mentor, Bobby Flay and hear about the new challenges that will spice up this season of Outrageous Pumpkins.
We sit down with Dorie Greenspan to talk about her newest book, Baking with Dorie. She tells us about her "sweetheart" recipe collection, how she stays inspired after publishing 14 books, and how she dared makeover her famous World Peace Cookies. She left us with a delicious Caramel Apple Crisp recipe, perfect for the season and sticks around to answer your cooking questions. Later, our dear friend Abra Berens joins us to talk about her new book Grist: A Practical Guide to Cooking Grains, Beans, Seeds and Legumes. Soak or not to soak? Water or stock? And the last word on how to cook rice!Broadcast dates for this episode:October 22, 2021 (originally aired)October 28, 2022 (rebroadcast)September 20, 2024 (rebroadcast) Generous listeners like you make The Splendid Table possible. Donate today to support the show
This week, we talk with two incredible chefs about their culinary connections to their homes. First, chef Nini Nguyen talks about growing up in New Orleans and her connection to her tight-knit Vietnamese community. She shares the delicious Vietnamese foods she grew up eating and talks about how that upbringing shapes her cooking today, Nini is the author of Đặc Biệt: An Extra-Special Vietnamese Cookbook, and she leaves with her recipe for Grilled Rice Paper. Then, we head to Ukraine with chef Yevhen Klopotenko to talk about his work rediscovering traditional Ukrainian dishes that were once suppressed under Soviet rule. He tells us about his work, providing recipes online that have reached thousands of schools and getting traditional recipes like Borsch, finally recognized as Ukrainian. Yevhen is the author of The Authentic Ukrainian Kitchen, and he left us with his recipe for Syrnyky, delicious Farmer cheese pancakes.Broadcast dates for this episode:September 13, 2024 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.
This week, we dive into the world of apples and agave. First, we talk with apple historian Diane Flynt, author of Wild, Tamed, Lost, Revived: The Surprising Story of Apples in the South, about what makes apples so magical and the connection apples have to people. She also teaches us the history of apples in the South and tips on what makes a good cider. Then, we turn to the world of Agave spirits with authors Gary Paul Nabhan and David Suro Piñera, where we get an understanding of agave as not just an entity but a “whole rainbow of flavors and fragrance” as well as the fascinating craftsmanship behind mezcal and tequilas. Their latest book is Agave Spirits: The Past, Present, and Future of Mezcals.September 8, 2023 (originally aired)September 6, 2024 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today
This week, we talk about cuisines from opposite ends of the world. We start by diving into the first, traditionally-published cookbook about Salvadorian cuisine with Karla T. Vasquez. She collected traditional recipes and techniques while documenting stories from the hands that made the dishes. Karla is the author of The SalviSoul Cookbook: Salvadoran Recipes and the Women Who Preserve Them. She left us with her recipe for a delicious Salvadoran Quesadilla. Then, we explore Southern Thai regional cuisine with author Austin Bush. Austin researched the diverse and unique cuisine of Southern Thailand through travel and cooking alongside local cooks He’s the author of The Food of Southern Thailand and he leaves us with a recipe for Simple Thai-Style Rice Salad - Khaao Yam.Broadcast dates for this episode:August 30, 2024 (originally aired)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.
This week, we take a deep dive into pizza with the co-author of the voluminous Modernist Pizza, Nathan Myhrvold. We get into the history, culture, and techniques behind great pizza. We hear stories from his worldwide travels and deep dives into pizza cultures and traditions. Plus, we hear about the culinary lab research devoted to making the best pizza ever, and he sticks around to answer your pizza-making questions. He is the founder of the Modernist Cuisine Lab. Then, we tune into our Family Kitchen series and hear from Journalist Liana Aghajanian about her childhood visits to Chuck E. Cheese and how she felt it was a magical food portal to America.Broadcast dates for this episode:September 24, 2021 (originally aired)September 30, 2022 (rebroadcast)August 23, 2024 (rebroadcast)Your support is a special ingredient in helping to make The Splendid Table. Donate today
This week, we’ve got delicious cooking ideas to brighten your summer. First, author Jess Damuck talks to us about her vegetable-forward food inspired by the 1970s health-food culture. She talks about revamping 1970’s health-food classics and re-working recipes with a modern eye to make them taste great. She leaves us with her recipe for Lentil Loaf. Jess Damuck’s latest book is Health Nut: A Feel-Good Cookbook. Then, we head to North Carolina to catch up with Chef Ashley Christensen. She takes on listener questions with Francis and shares some mind-blowing thinking around working with seasonal produce, including an idea a delicious, simple corn cob stock. Ashley is the chef at Poole’s Diner and Death & Taxes in Raleigh, NC, and author of the cookbooks Poole’s and It’s Always Freezer Season. She left us with a delicious recipe for Charred Summer Squash.Broadcast dates for this episode:August 16, 2024 (originally aired)When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you! Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.
This week, we have stories centered around food, love, and legacy. First, we talk with author Michaele Weissman about meeting her husband's family for the first time, tasting his mother's bread, and later learning its significance and how it represented her husband's life. Her latest book is The Rye Bread Marriage: How I Found Happiness with a Partner I'll Never Understand. Then, we sit with Barkha Cardoz to remember her husband, the late Chef Floyd Cardoz. We talk about their meeting in culinary school in India to admiring how he would add flavor to everything he cooked. In his honor, she is releasing the masala spice blends they created together to continue his legacy. Then, we feature a segment from our sister podcast, The One Recipe, where Chef Pierre Thiam, author of the latest book, Simply West African, talks to host Jesse Sparks about the first time he introduced the love of his life to his aunt and the one recipe that ultimately passed the test, Sauce Feuille. Broadcast dates for this episode:August 18, 2023 (originally aired)August 9, 2024 (rebroadcast)When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!Celebrate kitchen companionship with a gift to The Splendid Table today.
This week, we take a close look into what makes a national cuisine. Anya von Bremzen talks about her most recent book, National Dish: Around the World in Search of Food, History, and the Meaning of Home. We get into the history, culture, and theories behind the popularization of dishes, from researching the “correct” way to make pot-au-feu in France to looking at the “pizza effect” and the role of borsch in her family’s history. She shares her mom’s recipe for Super-Quick Vegetarian Borsch. Then we get into what may be the Argentinian National drink – mate with Mate & Co.’s sommelier, Tomás Martín Sanchez. He explains the production process, its unique flavor, and the community it brings together with its communal drinking ritual.Broadcast dates for this episode:August 4, 2023 (originally aired)August 2, 2024 (rebroadcast)Generous listeners like you make The Splendid Table possible. Donate today to support the show
This week we have everything you need for summer. First up, it’s Stacey Mei Yan Fong with her new book, 50 Pies, 50 States. Stacey decided to commemorate all 50 states in the most American way she could imagine-through their pies! Everything from fruity to savory to salty pies, and she left us with her take on the Minnesota state pie, a Corn Dog-Hotdish Pie with Savory Funnel-Cake Topping. Then we talk to comedian and writer Jamie Loftus about her cross-country hot dog adventure. She takes a deep dive into its culture and history and ranks her top three hotdogs nationwide. Her latest book is Raw Dog: The Naked Truth About Hotdogs. Then, we head to an asada, a Mexican-American cookout, with Bricia Lopez. She talks about the must-haves for your bbq party this summer, from salsa spreads to beer cocktails and her favorite cuts of meat to grill. She leaves us her recipe for Citrus and Oregano Pollo Asado. Her latest book is Asada: The Art of Mexican- Style Grilling.Broadcast dates for this episode:July 21, 2023 (originally aired)July 26, 2024 (rebroadcast)Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.
Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThis week, we talk about life and food in Southern France. First, we sit down with Steve Hoffman to talk about his latest memoir, A Season for That, about his journey from Minnesota to the South of France with his entire family to live a romanticized French life. It turned out to be a complete culinary and culture shock that ended up inspiring his appreciation for the local food culture and its winemaking traditions. Steve Hoffman's latest book is A Season for That: Lost and Found in the Other Southern France. Then, we talk with author Rebekah Peppler about her connection to the South of France and its Provencal cuisine, which is the inspiration for her cookbook, Le Sud: Recipes from Provence-Alpes-Côte d'Azur. She walks us through Provencal dishes from tapenades to bouillabaisse, and she leaves us with her recipe for Mussels in Aioli. Broadcast dates for this episode:July 19, 2024 (originally aired)
This week, we're talking about the unique cuisine of Greece. Diane Kochilas, author and star of the public television show, My Greek Table joins us from Athens to talk about Greek regional cooking and explore the history and cuisine of the Greek American community. She also lets us in on her favorite dishes to prepare from her garden. Then, we sit with Tara Q. Thomas, who tells us all we need to know about Greek wine, from her favorite producers to the evolution of the pine resin in retsina wines. Then, we head to Queens to listen in on a Greek American family as they prepare their favorite stuffed cabbage, sarmades.Broadcast dates for this episode:July 9, 2021 (originally aired)July 8, 2022 (rebroadcast)July 12, 2024 (rebroadcast)
This week, we're all about two summer traditions. First, we meet photojournalist and documentarian Kate Medley to talk about her decade-long project documenting gas stations all across the South. She has stories about the amazing cast of characters, their diverse selection of foods, and their impact on their communities across the South. Kate Medley is the author of Thank You Please Come Again: How Gas Stations Feed & Fuel the American South. Then, we talk to the chefs behind Kismet, an award-winning vegetable-forward restaurant in Los Angeles. Sara Kramer and Sarah Hymanson bring us fresh ideas for your summer cookout, including their modern must-haves for your grill, like their Springtime Chicken Skewers. Sara Kramer and Sarah Hymanson's latest book is Kismet: Bright, Fresh, Vegetable-Loving Recipes.Broadcast dates for this episode:July 5, 2024 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today
Top Podcasts
The Best New Comedy Podcast Right Now – June 2024The Best News Podcast Right Now – June 2024The Best New Business Podcast Right Now – June 2024The Best New Sports Podcast Right Now – June 2024The Best New True Crime Podcast Right Now – June 2024The Best New Joe Rogan Experience Podcast Right Now – June 20The Best New Dan Bongino Show Podcast Right Now – June 20The Best New Mark Levin Podcast – June 2024
Download from Google Play
Download from App Store
United States
hm, flaming bi sexual talk. I'm out.
Regarding flambè it is critical not to use high proof spirit. The resulting flames can reach the ceiling. Too much ethyl alcohol is present. regular 80 proof (40% alcohol) is plenty. The key is having it very warm so the alcohol begins to volatilize. I mistakenly used an ovenproof spirit and almost burnt down my kitchen. The flames reached an 8ft ceiling and destroyed the fan and filter in my hood. I have a great action pic if you're interested.
Solanaceae, but so many other things. Chestnuts? Feta. Green leafy veg. Herbs. Goat dairy. I wish I could hang out in her kitchen.
dw
need awareness of overfishing is destroying our oceans along with pollution stressors
talk about the forest destruction for coffee farming and we must stop idolizing our entitlement over our wants. know where your food comes from and conserve.
I loved your conversation with the legendary Claudia Roden! I loved hearing her ideas and philosophies about food and I would love to get one of her cookbooks. Can’t wait for more episodes!
WOW! so glad I found this podcast!, fantastic information, interesting ideas & opening up a whole new world of cooking 🙂 I'm so grateful to all your contributors
Samin Nosrat ROCKS!!!!!
I resent the demeaning phrase "hippie throwback".
omg the meat ad... is splendid table trolling?!?
I have to listen to the full hour, but what I did hear made me appreciate Nigella Lawson more than before. I learned from my grandmother and believe I'm a good cook and great baker, seamstress and creative (knit and crochet). I believe in good REAL food. And my knife skills are mediocre at best. But, I love love love to cook and create using herbs, spices, and ingenuity. Thank you for the encouragement.
This podcast makes me smile, love it!❣
Episide 663. Do NOT add wheat flour to falafel
I'm thrilled they're opted to have the entire show on iTunes- it's one of my favorite programs, but my newest work schedule had made listening at the broadcast times impossible. Good advice, interesting guests, and a lot of foodie chatter.
I personally am the son of the producer of the Splendid Table and have the honor of eating with Lynne every Thanksgiving. (Right after they finish the Thanksgiving brodcast.) Every foodie out there has to listen to this podcast. Show some support for Lyyne.
In case you aren't familiar, The Splendid Table is broken into two parts: the first half being interviews, stories and profiles made by true professionals in the food and beverage industry. It's the best! The second half is "joe and jane public" calling in and talking to Lynne about mystery ingredients and recipes. This is fine, but it's the part of Lynne's show when I usually begin cooking and pay loose attention to what's being said. However, I would not miss the first half if you tried to drag me away. When will we see the podcast of this first, far better, half of the show? (updated 11/14 - The entire show is now being podcast here and it is truly great. Thanks Lynne! No other food/wine/beer/etc podcast compares.)